White Chili in a Bread Bowl
Source of Recipe
Midwest Living
White Chili in a Bread Bowl
Makes 6 to 8 servings
Ingredients:
1 pound dry navy or Great Northern beans
1 large onion, finely chopped (1 cup)
1 or 2 4-ounce cans mild green chili peppers, drained and finely chopped
2 cloves garlic, finely chopped
2 tablespoons cooking oil
5 to 6 cups chicken broth or chicken stock
1-1/2 teaspoons ground cumin
1 teaspoon dried oregano, crushed
1/8 to 1/4 teaspoon ground red pepper
1/2 pound boneless, skinless chicken breasts, finely chopped
6 to 8 individual round loaves of sourdough bread or squares of cornbread
Fresh or purchased salsa
Dairy sour cream
Shredded Monterey Jack cheese
Shredded colby cheese
Chopped green onions
Salt
Directions:
1. Rinse beans. In a covered large kettle or Dutch oven, combine beans and 8 cups cold water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or omit simmering and soak beans in cold water overnight in a covered pan.)
2. Drain and rinse beans. In the same pan, cook onion, chili peppers, and garlic in hot oil until onion is tender.
3. Stir in beans, chicken broth, cumin, oregano, and ground red pepper. Bring to boiling; reduce heat. Cover and simmer for 1-1/2 to 2 hours or until beans are tender. Mash beans slightly to thicken.
4. Add chicken. Cover and simmer for 10 to 15 minutes more or until chicken is no longer pink. Season with salt. Add additional red pepper, if you like.
5. Hollow out sourdough loaves or split squares of cornbread. Spoon chili into bread bowls or over cornbread. Top with salsa, sour cream and shredded cheeses. Garnish with green onions.
Makes 6 to 8 servings.
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